Description
A sweet and sticky teriyaki glaze and protein-packed salmon fillets makes for a devilishly good fish dish!
Ingredients
- ¼ cups Soy Sauce
- 1 cup Water
- 2 ounces, weight Brown Sugar
- 1 clove Garlic, Minced
- ½ teaspoons Ground Ginger
- 1 Tablespoon White Rice Vinegar
- ½ teaspoons Honey
- 2 whole Salmon Fillets
- 1 teaspoon Cornstarch
Preparation
Place a large saucepan on a medium heat and add soy sauce, water, brown sugar, garlic, ginger, rice vinegar and honey. Give it all a good stir and bring to the boil. Then reduce the heat and leave to simmer for 5–7 minutes, whilst the sauce thickens, stirring occasionally.
Whilst teriyaki sauce is simmering away, place salmon fillets in a large bowl and add 3 tablespoons of the teriyaki sauce from the pan, making sure that all of the salmon fillets are covered with the sauce. Place the bowl into the fridge and leave to marinate for at least 2 hours.
Put the cornstarch into a jug and add a little cold water, until mixture is smooth, then gradually add the mixture to the teriyaki sauce. Keep the sauce on a simmer and stir regularly for 3–4 more minutes. This will thicken the sauce into a glaze for you to use on the salmon later.
When you’re ready to cook the salmon, remove the fillets from the fridge and put a skillet on a medium-high heat. Place the salmon fillets in the skillet. They’ll need about 3 minutes on each side. Keep adding the glaze to the salmon as it cooks and blackens.
Remove the salmon from the skillet, plate up and add an extra dollop of glaze!
